Executive Cuisine Catering
New
New
About
My goal is to meet all guests needs and more. I have ways to stand out above competition.
Highlights
Hired 3 times
3 employees
6 years in business
Serves Detroit , MI
Specialties
Level of service
Standard (basic ingredients), Premium (high end ingredients)
Additional services
Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea
Meal(s)
Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner
Kitchen onsite
Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen
Serving style
Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers
Event type
Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral
Venue type
Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn
Full service or drop-off
Full service, Drop off only
Guest count
Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests
Budget per person
Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget
Cuisine(s)
American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian
Additional supplies needed
Disposable plates, utensils, and cups, Paper napkins, Serving and warming equipment
No reviews (yet)
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Frequently asked questions
What is your typical process for working with a new customer?
See what's requested and work with you from there.
What education and/or training do you have that relates to your work?
From hotels, casinos, sport stadiums, cruise ship, hospitals, etc. Went to school at Oakland Community College in Farmington Hills.
Do you have a standard pricing system for your services? If so, please share the details here.
Half up front to get materials needed. Rest day of service.
How did you get started in this business?
16 yrs of age at Pizza Hut. Now #6 Prime in Novi.
What types of customers have you worked with?
All types
Services offered
Catering
Personal Chef